Creamy Spinach Spaghetti Bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 434.1
- Total Fat: 21.2 g
- Cholesterol: 83.0 mg
- Sodium: 732.9 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.8 g
- Protein: 24.1 g
View full nutritional breakdown of Creamy Spinach Spaghetti Bake calories by ingredient
Introduction
I found some recipes in Taste of Home and kind of combined them together. This is what I got. I loved it and so did the rest of the family. You can definitely substitue low sodium and fat free items for the dairy products or even chicken instead of the sausage. You could even make it vegetarian I guess. I found some recipes in Taste of Home and kind of combined them together. This is what I got. I loved it and so did the rest of the family. You can definitely substitue low sodium and fat free items for the dairy products or even chicken instead of the sausage. You could even make it vegetarian I guess.Number of Servings: 12
Ingredients
-
1 lb. cooked spaghetti
1 Can cream of mushroom soup, undiluted
15 oz. Ricotta cheese
3 eggs
1 tsp. parsley flakes
2 c. shredded mozzarella, divided
1 tsp. chopped garlic
1 tsp. garlic salt
1 lb. cooked ground sausage
1 c. frozen spinach, thawed and drained
1/2 c. milk
salt & pepper to taste
Directions
mix together:
cream of mushroom soup
ricotta cheese
eggs
parsley flakes
parmesan cheese
1/2 c. mozarella cheese
chopped garlic
garlic salt
sausage
milk
spinach
salt and pepper
put enough of the mixture to cover the bottom of a 9 x 13 in. glass baking dish. pour cooked spaghetti over it. Layer the remainder of the mixture on top of the spaghetti making sure it's well coated. Sprinkle the remaining 1 1/2 c. mozarella on top. Cover with aluminum foil and bake at 375 for 35 minutes. Take foil off for a few minutes at the end to make brown and bubbly.
*You can make this the night before and store in the fridge. When you are ready to bake it, set the dish on the counter for a half hour or so, so you don't crack your glass dish when putting it in the oven. Then bake at 350 for 1 hour taking the aluminum foil off for the last 5-10 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user BECKY1WAY.
cream of mushroom soup
ricotta cheese
eggs
parsley flakes
parmesan cheese
1/2 c. mozarella cheese
chopped garlic
garlic salt
sausage
milk
spinach
salt and pepper
put enough of the mixture to cover the bottom of a 9 x 13 in. glass baking dish. pour cooked spaghetti over it. Layer the remainder of the mixture on top of the spaghetti making sure it's well coated. Sprinkle the remaining 1 1/2 c. mozarella on top. Cover with aluminum foil and bake at 375 for 35 minutes. Take foil off for a few minutes at the end to make brown and bubbly.
*You can make this the night before and store in the fridge. When you are ready to bake it, set the dish on the counter for a half hour or so, so you don't crack your glass dish when putting it in the oven. Then bake at 350 for 1 hour taking the aluminum foil off for the last 5-10 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user BECKY1WAY.